Tips for Buying Sustainable Seafood
When it comes to seafood, it's easy to eat local and seasonal once you know the questions to ask.
Easy
30 MIN
Turn this recipe into an ever-changing dinner based on fish and produce available seasonally at the market.
Ingredients
SERVINGS: 4
- Extra Virgin Olive Oil
- Salt and pepper
- 1 medium sweet potato, cut into ¼-inch thick rounds
- 1 small zucchini, cut into 1/3-inch thick rounds
- 1 small acorn squash, cut into 1/3-inch thick rounds
- 1 small Vidalia onion, cut into wedges
- 6 okra, sliced lengthwise
- 1 pound snapper fillet (or other firm fleshed fish)
For the vinaigrette
- 4 lemons
- 1 tablespoon fresh thyme, finely minced
- 1 teaspoon honey
- 1-1/2 teaspoons salt
- 1 teaspoon pepper
- 1/3 cup olive oil
Instructions
Set broiler to high and preheat the oven. Lightly toss all vegetables in extra virgin olive oil. Season with salt and pepper. Spread vegetables evenly on a large sheet pan lined with aluminum foil, leaving room in the center for the fish. Do not overcrowd the pan. Season fish on both sides with salt and drizzle generously with extra virgin olive oil. Broil on the third highest rack of oven for 10-15 minutes. If the fish is finished cooking before the vegetables, transfer it onto another pan, remove from oven and cover with aluminum foil. Allow vegetables to broil until they become tender and begin to char.
For the vinaigrette: Zest 1 lemon and juice the rest into a small bowl. Add thyme, honey, salt and pepper. Whisk in olive oil.
To serve: Drizzle vinaigrette over fish and vegetables. Serve alongside a simple salad or soup.
KNOW YOUR FOOD
